How to Cook the Perfect Steak | Chef Jean-Pierre

Chef Jean-Pierre
2 Sept 202117:51
EducationalLearning
32 Likes 10 Comments

TLDRThis instructional video debunks common steak-cooking myths, emphasizing the importance of salting early to draw out moisture and enhance flavor. The host demonstrates the process of osmosis, which helps to reabsorb juices back into the steak for a juicy and well-seasoned result. Using avocado oil for high heat and a cast iron pan for even cooking, the video guides viewers through achieving the perfect crust and finishing with butter and herbs. The key takeaway is to let the steak rest post-cooking to redistribute juices, ensuring a tender and flavorful outcome.

Takeaways
  • 🕒 Take the steak out of the fridge 20 minutes before cooking has minimal effect on the temperature, so it's not a necessary step.
  • 🧂 Salting the steak right after purchase, not just before cooking, helps to draw out moisture and is essential for a good crust.
  • 🥩 Use a meat rack to allow air circulation around the steak when storing, which prevents it from being wrapped in plastic and helps in the drying process.
  • 🕓 Allowing the steak to rest after seasoning with salt for at least 45 minutes to an hour helps the juices redistribute and enhances flavor.
  • 🔥 Cooking the steak in avocado oil is recommended due to its high smoke point, which helps in achieving a good crust without burning.
  • 🍽️ Using a cast iron pan is beneficial for steak cooking as it retains heat well and prevents the steak from cooling down too quickly.
  • 🌡️ A meat thermometer is crucial for accurately determining the doneness of the steak, avoiding the guesswork of touch tests.
  • 🧀 Use kosher or coarse salt for a steak, not fine table salt, to create a crusty exterior.
  • 🥩 Flipping a thick steak in the pan and then finishing it in the oven prevents burning the exterior while ensuring the interior is cooked properly.
  • 🕒 Letting the steak rest after cooking for about 10 minutes allows the juices to redistribute, ensuring a juicy and tender cut when served.
  • 🥄 Adding butter, garlic, shallots, and fresh thyme towards the end of cooking infuses the steak with extra flavor without burning these ingredients.
Q & A

  • Why does the video claim that taking the steak out 20 minutes before cooking is ineffective?

    -The video states that taking the steak out 20 minutes before cooking does nothing significant as it only results in a minimal temperature change, possibly 1.5 to 2 degrees, which is negligible.

  • What is the recommended method for salting the steak according to the video?

    -The video suggests salting the steak as soon as you get it home, not just before cooking. It emphasizes using the right amount of salt, just a light layer, and not too much to avoid ruining the steak.

  • Why does the video mention that salting the steak early helps to remove moisture?

    -The video explains that salting early helps to draw out the moisture from the steak through a process called osmosis, which is essential for achieving a good steak texture.

  • What is the purpose of placing the steak on a rack in the fridge?

    -Using a rack allows air to circulate around the steak, which is important for proper air drying and prevents the steak from being enclosed in a plastic bag or wrapper that could affect its quality.

  • How long should the steak be left after salting according to the video?

    -The video recommends leaving the steak for at least 45 minutes to an hour after salting to allow the juices to redistribute properly within the meat.

  • Why does the video suggest using avocado oil for cooking the steak?

    -Avocado oil has a high smoke point, which means it can be heated to a high temperature without burning. This helps to create a nice crust on the steak.

  • What is the video's stance on using clarified butter for cooking steak?

    -The video mentions that while clarified butter can be used, it doesn't create as much of a crust as other oils with higher smoke points, such as avocado oil.

  • What is the recommended temperature for cooking the steak in the video?

    -The video suggests heating the oil to about 400 degrees Fahrenheit for cooking the steak to achieve a good crust without burning.

  • Why is it important to flip the steak only once or twice when cooking a thick steak?

    -Flipping the steak too many times can prevent the formation of a good crust and the maillard reaction, which is important for flavor development. It's recommended to flip a thick steak only once or twice for these reasons.

  • What is the significance of using a thermometer when cooking the steak?

    -A thermometer provides an accurate reading of the steak's internal temperature, ensuring it's cooked to the desired level of doneness without guesswork.

  • Why does the video emphasize the importance of letting the steak rest after cooking?

    -Resting the steak allows the juices to redistribute within the meat, ensuring that the steak remains moist and flavorful when cut and served.

  • What is the recommended internal temperature for a medium-rare steak according to the video?

    -The video suggests taking the steak out of the oven when it reaches an internal temperature of about 120 to 125 degrees Fahrenheit for a medium-rare finish.

Outlines
00:00
🍽 Debunking Steak Cooking Myths

This paragraph debunks common myths about cooking steak. The host emphasizes that taking the steak out 20 minutes before cooking has minimal effect on temperature and refutes the idea of salting just before cooking, demonstrating that salting early actually helps to draw out moisture. The importance of using a rack for air circulation and the process of osmosis in salting meat are also discussed, with a promise to reveal more about the perfect steak cooking method in the following segments.

05:02
🔥 Cooking Techniques for the Perfect Steak

The host discusses the choice of oil for cooking steak, recommending avocado oil for its high smoke point and ability to create a nice crust. The paragraph covers seasoning the steak with salt and pepper, the importance of using a thermometer for accurate temperature readings, and the technique of cooking steak in a cast iron pan to retain heat. It also touches on the use of kosher salt for a crusty exterior and the option to finish the steak with butter, thyme, garlic, and shallots in the final stages of cooking.

10:03
🍴 Advanced Steak Cooking and Resting

This paragraph delves into the advanced techniques of cooking a thick steak, including searing it on both sides before transferring it to the oven to prevent burning the exterior. The host stresses the importance of not flipping the steak too often to allow for proper caramelization. The use of fresh herbs and butter to enhance flavor is also mentioned. The paragraph concludes with a focus on the importance of letting the steak rest to allow juices to redistribute, ensuring a juicy and flavorful result.

15:05
🥩 Final Steps and Enjoying the Perfectly Cooked Steak

The host describes the final steps of cooking the steak, including checking the internal temperature for doneness and the importance of letting the steak rest to prevent juice loss. The paragraph explains the science behind the redistribution of juices during the resting period and emphasizes the need for patience. The host then demonstrates how to cut into the rested steak, showcasing its beautiful interior and crust, and concludes with a reminder to enjoy the meal and engage with the channel.

Mindmap
Keywords
💡Steak
Steak refers to a piece of meat, typically beef, that is cut into a slab-like shape and cooked for a meal. In the video's theme, it is the central subject, as the host aims to debunk myths and teach the audience how to cook the 'perfect steak.' The script mentions various stages of steak preparation, such as seasoning and cooking times, emphasizing the importance of achieving the desired doneness.
💡Myth Debunking
Myth debunking is the process of dispelling commonly held but false beliefs. In the context of the video, the host addresses several myths about cooking steak, such as the necessity of taking the steak out of the fridge 20 minutes before cooking or the idea that salting should be done immediately before cooking. The host provides evidence and explanations to counter these misconceptions.
💡Salting
Salting is the process of applying salt to food, typically to enhance flavor or, in the case of meat, to draw out moisture. The video explains that salting should be done as soon as the steak is purchased, not just before cooking, to allow the salt to draw out excess moisture and then allow the juices to be reabsorbed, resulting in a more flavorful and moist steak.
💡Osmosis
Osmosis is a biological process where water molecules move from an area of lower solute concentration to an area of higher solute concentration. In the script, the host uses the term to describe how salt draws moisture out of the steak. This process is essential for achieving the desired texture and flavor in the final cooked steak.
💡Crust
Crust in cooking refers to the outer layer of a food that has been cooked to a point where it is browned and slightly hardened, often adding flavor and texture. The video emphasizes the importance of achieving a good crust on the steak, which is influenced by the type of oil used and the cooking method.
💡Avocado Oil
Avocado oil is a cooking oil with a high smoke point, making it suitable for high-temperature cooking methods like searing a steak. The host recommends avocado oil over clarified butter for creating a nice crust on the steak without burning the oil.
💡Thermometer
A thermometer is a device used to measure temperature. In the context of the video, the host stresses the importance of using a meat thermometer to accurately determine the internal temperature of the steak, ensuring it is cooked to the desired level of doneness without guesswork.
💡Caramelization
Caramelization is a chemical reaction that occurs when sugar or starch is heated, resulting in a browning and the development of complex flavors. The script mentions that caramelization is important for building a nice crust on the steak, which contributes to the final taste and appearance.
💡Resting
Resting refers to the period after cooking when meat is allowed to sit undisturbed before cutting or serving. The video explains that resting the steak is crucial for allowing the juices to redistribute within the meat, preventing them from being lost when the steak is cut into, thus ensuring a moist and flavorful result.
💡Medium Rare
Medium rare is a term used to describe the doneness of meat, specifically steak, where it is cooked to an internal temperature of approximately 130 to 135 degrees Fahrenheit, resulting in a steak that is still pink in the center but warm throughout. The host mentions medium rare as a preferred level of doneness, showcasing personal preference and the importance of cooking steak to one's liking.
💡Searing
Searing is a cooking technique that involves cooking food, typically meat, at high heat to create a browned, flavorful crust. The video script mentions searing in the context of creating a flavorful crust on the steak, but also clarifies that the myth about 'sealing in the juices' is not entirely accurate, as the resting process plays a more significant role in retaining juiciness.
Highlights

Debunking the myth that resting steak 20 minutes before cooking makes a significant temperature difference.

The importance of salting steak at least 24 hours before cooking to draw out moisture and enhance flavor.

Demonstrating the process of osmosis with salted and unsalted steaks to show moisture release.

Using a rack to allow air circulation around the steak for proper resting and aging.

The recommendation to salt the steak as soon as it's purchased, not just before cooking.

The minimum resting time of 45 minutes to an hour for the steak's juices to redistribute properly.

Choosing avocado oil for cooking steak due to its high smoke point and ability to create a nice crust.

The option to season with pepper now or later without fear of burning it.

Achieving the perfect steak temperature of around 120-125 degrees Fahrenheit for medium-rare.

Using a thermometer for accurate temperature readings instead of relying on finger pressure tests.

The technique of searing the steak in a cast iron pan for even heat distribution and crust formation.

The significance of flipping the steak only once or twice to build a nice crust and avoid burning.

Cooking thick steaks in the oven after searing to prevent burning the outside while cooking the inside.

Adding butter, garlic, shallots, and fresh thyme to the pan for extra flavor during the final stages of cooking.

The importance of letting the steak rest for about 10 minutes to allow juices to redistribute before cutting.

Ensuring a crusty exterior on the steak for optimal flavor and texture.

Final presentation of the perfectly cooked steak with a beautiful crust and juicy interior.

Transcripts

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Steak CookingFood MythsCooking TechniquesMeat PreparationCulinary TipsKitchen HacksGourmet CookingButter vs OilSalting MethodCrust Formation